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Very Fine Ostrich Carpaccio with Pine Nuts

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Very Fine Ostrich Carpaccio with Pine Nuts

The perfect very fine ostrich carpaccio with pine nuts recipe with a picture and simple step-by-step instructions.

  • 300 g Ostrich fillets
  • 100 ml Olive oil
  • 100 g Pine nuts
  • 100 g Arugula
  • 100 g Parmesan
  • 1 pinch Salt
  • 1 pinch Pepper
  1. Freeze the ostrich fillet in a roll. Well frozen, cut into 2-3 mm thin slices with a professional electric slicer, put immediately on the plate when frozen and thaw on the plate.
  1. Then drizzle with olive oil. Roast the pine nuts. Wash the rocket and pluck it into small pieces. Top the carpaccio with the rocket, pine nuts and Parmesan slices. Pour pepper from a mill and salt over it.
Dinner
European
very fine ostrich carpaccio with pine nuts

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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